Cook tortellini according to package directions.
While pasta is cooking, reconstitute mushrooms in warm water, and saute onion and garlic in butter until lightly browned. Sift flour over onion mixture and continue to cook on low-medium heat until flour has coated onions and begins to brown. Add milk, stirring frequently until mixture begins to thicken and then add half of the cheese mixture and allow to melt and incorporate entirely while stirring to make a thick cheese sauce.
Pour beans into oiled casserole dish with vegetables and chicken. Puree tomatoes in a blender or food processor and pour over bean and vegetable mixture.
Add tortellini once cooked, pour cheese sauce overtop, and fold ingredients together.
Sprinkle remaining cheese over top, and bake 30-45 min at 375.

This will be a fairly dry casserole. If you prefer it to be more saucy, throw in a can of cream of mushroom soup, or double the sauce recipe.

Throw whatever veggies you have laying around in a pot with a quartered onion and 1 quart stock. Add some oregano, sage, cumin, salt and pepper, and a dash of Tapatio or other hot sauce (I used a habanero sauce we had on hand)

Let all of this simmer for about 4 hours, adding water as necessary.

Strain, returning clarified stock to pot, and add:

1/2 lb ground turkey breast, browned
1 T Yoshida’s or other teriyaki-type sauce
1/2 cup balsamic vinegar
1/4 cup crumbled freeze-dried mushrooms, assorted (costco carries these – they are wonderful and last a year or so. We use them a lot and still can’t get through them quickly as they expand so much!)
6 carrots, chopped
2 red bell peppers, chopped
1 yellow pepper, chopped
2 cloves garlic, minced